Pages

Sunday, July 20, 2014

Suan La Tang Chinese Hot & Sour Soup

Cravings for Chinese food hit randomly. We go on egg roll making sprees and stash them in the freezer. Egg rolls taste almost as good heated in the oven as they do fresh out of the fry oil . This is a favorite with egg rolls at my house. There is a stash of lilly buds and wood-ear ever ready in the pantry. Fresh tofu and ginger are often in our fridge so the ingredients are easy to gather together. Increase the heat by adding more black pepper. I go for middle of the road heat.

Suan la Tang Chinese Hot and Sour Soup

Serves 3 to 4Ingredients

Tiger Lilly Buds, 20 buds

Cloud Ear Fungus/Wood-Ear/Ki-kurage, 2 Tbsp dried

Chicken stock, 3 cups

Garlic, 1 clove peeled & smashed

Fresh Ginger, 1 knob peeled & smashed

Soy Sauce, 1 Tbsp

Salt, 1/2 tsp

Black pepper, 2 grinds

Rice Vinegar, 1 Tbsp

Corn starch, 2 Tbsp + 2Tbsp Water (more for thicker soup)

Firm Tofu, 1/4 block finely cubed

Scallions, garnish, chopped 1 tsp per serving

Sesame oil, garnish with a splash

Directions

Rehydrate Tiger Lilly Buds and Cloud Ear in hot water until softened, about 5 to 10 minutes.

Over medium heat, bring chicken stock to a boil with smashed garlic and ginger.

Add soy sauce, salt, black pepper, and vinegar to stock.

Mix the corn starch with water and slowly add to the soup stirring vigorously until you have the consistency you want.

Cravings for Chinese food hit randomly. We go on egg roll making sprees and stash them in the freezer. Egg rolls taste almost as good heated in the oven as they do fresh out of the fry oil . This is a favorite with egg rolls at my house. There is a stash of lilly buds and wood-ear ever ready in the pantry. Fresh tofu and ginger are often in our fridge so the ingredients are easy to gather together. Increase the heat by adding more black pepper. I go for middle of the road heat.

Suan la Tang Chinese Hot and Sour Soup

Serves 3 to 4Ingredients

Tiger Lilly Buds, 20 buds

Cloud Ear Fungus/Wood-Ear/Ki-kurage, 2 Tbsp dried

Chicken stock, 3 cups

Garlic, 1 clove peeled & smashed

Fresh Ginger, 1 knob peeled & smashed

Soy Sauce, 1 Tbsp

Salt, 1/2 tsp

Black pepper, 2 grinds

Rice Vinegar, 1 Tbsp

Corn starch, 2 Tbsp + 2Tbsp Water (more for thicker soup)

Firm Tofu, 1/4 block finely cubed

Scallions, garnish, chopped 1 tsp per serving

Sesame oil, garnish with a splash

Directions

Rehydrate Tiger Lilly Buds and Cloud Ear in hot water until softened, about 5 to 10 minutes.

Over medium heat, bring chicken stock to a boil with smashed garlic and ginger.

Add soy sauce, salt, black pepper, and vinegar to stock.

Mix the corn starch with water and slowly add to the soup stirring vigorously until you have the consistency you want.